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All Journal National Multidisciplinary Sciences Journal of Food Industrial Technology
Asih Imer Rita
Universitas Muhammadiyah Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Industrial & Manufacturing Engineering Social Sciences

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Karakterisasi Sifat Kimia Crackers Ikan Tongkol Dengan Variasi Penambahan Tepung Ikan Tongkol (Euthynnus Affinis) Ara Nugrahayu Nalawati; Danu Indra Wardhana; Asih Imer Rita; Isya Lestari Triyudhani
Journal of Food Industrial Technology Vol. 1 No. 2 (2024): Mei
Publisher : Journal of Food Industrial Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v1i2.4914

Abstract

In general, crackers have a very high flour content and low protein content because they do not require too much dough expansion. The protein content of crackers sold commercially is only sufficient for around 5-8% of daily protein requirements. So it is necessary to substitute the basic ingredients for wheat flour with other flour ingredients that have a high protein content, one of which is tuna fish flour. This research aims to determine the best ratio and length of drying time for the chemical characteristics, color, aroma, taste and preferences of the crackers that the panelists like, as well as the shelf life of the tuna crackers. The parameters and tests used in this research include: water content, ash content, fat content, protein content, swelling power, and organoleptic tests (taste, color, aroma, preference). The research results showed that crackers with the addition of tuna fish flour met the quality requirements of SNI 01-2973-1992. The tuna fish flour cracker formulation has a water content of 0.4%, ash content of 0.2%, protein content of 7.11%, fat content of 16%, and swelling power of 0.6%.
Uji Organoleptik dan Rendemen Produk Crackers Berbahan Baku Hidrolisat Ikan Tongkol Asih Imer Rita; Danu Indra Wardhana; Andika Putra Setiawan
National Multidisciplinary Sciences Vol. 4 No. 6 (2025): Proceeding SEMARTANI 4.2
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Ikan tongkol memiliki kandungan protein tinggi dan ketersediaan melimpah, menjadikannya bahan baku potensial untuk inovasi pangan bergizi. Salah satu bentuk pengolahan bernilai gizi adalah hidrolisat protein ikan tongkol, yang dapat diaplikasikan pada produk seperti crackers. Penelitian ini bertujuan mengevaluasi rendemen dan mutu organoleptik crackers dengan penambahan hidrolisat protein pada konsentrasi berbeda. Desain penelitian menggunakan Rancangan Acak Lengkap (RAL) dua faktor, dengan analisis data menggunakan Two Way ANOVA dan Uji Duncan untuk mengetahui perbedaan nyata antar perlakuan. Proses konversi hidrolisat cair menjadi bubuk melalui metode freeze drying menghasilkan rendemen sebesar 16,14% dari volume cair dan efisiensi total 21,44% dari berat fillet awal. Uji organoleptik menunjukkan bahwa konsentrasi 10% merupakan formulasi paling disukai panelis untuk atribut aroma, tekstur, rasa, dan penilaian keseluruhan, sedangkan atribut warna terbaik diperoleh pada konsentrasi 15%. Hasil ini menunjukkan bahwa penambahan hidrolisat protein ikan tongkol dapat meningkatkan mutu sensori crackers, dan konsentrasi 10% menjadi formulasi paling optimal secara keseluruhan. Formulasi ini berpotensi dikembangkan sebagai produk pangan fungsional berbasis protein ikan yang bernilai tambah.
Co-Authors Ara Nugrahayu Nalawati Isya Lestari Triyudhani Setiawan, Andika Putra Wardhana, Danu Indra